Plum Cake with Almonds: A Late Summer Tea Cake

There is something about a simple fruit cake at the end of summer that feels especially suited to afternoon tea.

This Plum Cake with Almonds is buttery and tender, lightly scented with almond and warm spices, with fresh plums nestled into the top. As it bakes, the fruit softens into the cake, creating sweet-tart pockets of plum against the tender almond crumb. A light apricot glaze and sliced almonds give it a beautiful finish worthy of a late-summer tea table.

It's a lovely late-summer tea cake-simple enough for an afternoon at home, yet pretty enough for the cake stand.

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The Story Behind This Plum Cake

The idea for this cake began with a reference I came across to a Mary Berry plum and almond tea cake.

I didn't have the recipe-only the idea of it. But sometimes an idea is all it takes.

Plums, almonds, and a simple cake meant for tea sounded exactly right for late August. And it immediately sent me back to two recipes I know very well: my favorite Almond Cake and the Plum Cake I've made for years.

This cake brings together a little of what I love about both: a tender almond crumb, fresh plums, and just enough cinnamon, nutmeg, and cardamom to hint that summer is beginning to lean toward fall.

And because it needs no frosting or elaborate decorating, it is exactly the kind of cake I love for afternoon tea.

Ingredients

Here are the key ingredients you'll need. The exact measurements are in the recipe card below.

• All-purpose flour and ground almonds: You can finely grind whole almonds or use almond flour. Both work beautifully, although the texture will vary slightly.
• Baking powder: Gives this buttery cake its lift.
• Warm spices: Cinnamon, nutmeg, and cardamom are subtle but lovely with late-summer plums.
• Butter and sugar: Softened butter is creamed with sugar to create a light, tender cake.
• Egg, vanilla, and almond extract: Almond extract enhances the ground almonds while vanilla rounds out the flavor.
• Milk or Greek yogurt: Adds moisture to the batter and helps create a tender crumb.
• Fresh plums: Choose ripe but still firm plums that are easy to slice and arrange over the cake.
• Apricot jam and sliced almonds: A simple warmed apricot jam glaze gives the cake a lovely sheen, and sliced almonds add a pretty finish and a little extra texture.

How to Make Almond Plum Cake

Prep: Preheat the oven to 350°F (175°C) with a rack in the center. Butter or grease a 9-inch springform pan. I also like to line the bottom and sides with parchment. A 9-inch cake pan or deep-dish pie pan can also be used.

If grinding your own almonds, pulse them in a nut or spice grinder, food processor, or blender until finely ground.

1. Step 1: In a medium bowl, whisk together the flour, ground almonds (or almond flour), baking powder, cinnamon, nutmeg, cardamom, and salt. Set aside.
   

2. Step 2: With an electric or stand mixer, cream the butter and sugar until light, pale, and fluffy. Add the egg, vanilla, and almond extract and mix until combined.
   
   Gradually add the flour mixture along with the milk, mixing on low just until smooth. The batter will be thick.

3. Step 3: Transfer the batter to the prepared pan and smooth the top with an offset spatula.

4. Step 4: Arrange the plums on top in a circular pattern and sprinkle the remaining 2 tablespoons of sugar over the top. Bake for 60 to 70 minutes, or until the top is golden and springs back when lightly pressed. During the last 10 minutes of baking, place a sheet of parchment paper or tent foil over the cake if it is browning too quickly. Let the cake cool slightly, then brush the top with warmed apricot jam and finish with sliced almonds.

Let the cake cool before removing it from the pan and slicing.

Serving This Cake for Afternoon Tea

For afternoon tea, serve this cake at room temperature in small wedges, either completely plain or with a little softly whipped cream. The apricot glaze gives it a lovely sheen, and the sliced almonds make it feel just a little more special on the cake stand.

It needs very little else.

A pot of black tea or Earl Grey would be lovely alongside it, especially as summer begins giving way to those first cooler afternoons.

For dessert, serve a slightly warm slice with vanilla ice cream-the contrast of warm plums, almond cake, and melting ice cream is especially good.

Storing the Cake

Once completely cool, keep the cake loosely covered at room temperature for several days.

Like many simple fruit cakes, it's an easy one to bake ahead, making it especially nice for an afternoon tea, weekend gathering, or a quiet slice with tea.

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